Вече се предлага в 50 държави, като се спазват правилата за хигиена на храните на всяка държава.

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Исландия: за ресторанти и храна за вкъщи

Готови за проверка на храните. Всеки ден.

In Iceland the app follows the Act on Foodstuffs No. 93/1995 and EU Regulation 852/2004 (Regulation No. 103/2010), with MAST’s own-check guidance. Municipal health inspectorates inspect restaurants.

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Приложението Chef Hygiene на компютър: началният екран на кухнята с ежедневните ѝ проверкиПриложението Chef Hygiene на телефон: началният екран на кухнята с ежедневните ѝ проверки

Исландия: правила за хигиена на храните

Правилата на тази страница засега са на английски. Те ще бъдат преведени на вашия език.

Инспекционен орган
Icelandic Food and Veterinary Authority (Matvælastofnun, MAST); restaurants are inspected by the municipal health inspectorates (Heilbrigðiseftirlit)
Публична оценка
Не
Езици в приложението
Íslenska, English

Вашата проверка

The municipal health inspectorates (Heilbrigðiseftirlit) inspect restaurants and issue operating permits (starfsleyfi). In Reykjavík this is Heilbrigðiseftirlit Reykjavíkur. MAST is the central competent authority for food safety and oversees large producers.

Your local health inspectorate usually inspects without warning. An inspector looks at your premises, equipment, food safety system and management knowledge. Keep your own-check system, its records and every instruction from the inspector in one place, available to the inspector. You must have an operating permit before you start, and it cannot be issued without an approved food safety plan.

Хигиенна оценка

There is no 0–5 or sticker hygiene rating for restaurants in Iceland. Your local health inspectorate inspects and writes a report.

„Закон“ е задължително правило. „Официално ръководство“ не е закон, но инспекторите го очакват. „Chef Hygiene по подразбиране“ е стойност, спрямо която приложението проверява, когато никое правило не дава число.

Температури

  • Официални насокиChilled food (kælihitastig): 0–4°C. Cold rooms should be no higher than 4°C.
  • Официални насокиFrozen food (frystihitastig): −18°C or colder.
  • Официални насокиHot holding: at least 60°C. In a hot counter, above 60°C and no longer than 2 hours.
  • Официални насокиCooking: core temperature above 75°C for chicken, minced meat, stews and similar dishes. Burgers and other minced meat must reach 75°C at the core.
  • Официални насокиReheating: above 75°C.
  • Официални насокиCooling: cool cooked food in shallow containers to below 10°C within 3 hours, then put it in the fridge. Leftovers are cooled the same way, then dated and frozen.
  • Официални насокиDefrosting: the food must never go above 4°C while thawing.
  • Официални насокиDeliveries: chilled 0–4°C, frozen −18°C or colder, hot food at least 60°C. Measure and record on receipt. Reykjavík’s canteen handbook: 5–7°C means complain to the supplier, above 7°C means send it back.
  • Официални насокиMeasure and record fridges and freezers at least once a day. Spot-check core temperatures, cooling and hot counters at least weekly. A surface thermometer cannot measure a core temperature.

Персонал, обучение и здраве

  • ПравоStaff must be supervised and instructed or trained for their work. Whoever runs the HACCP system must be trained in HACCP (Regulation 852/2004, Annex II).
  • ПравоAnyone with diarrhoea, vomiting, infected wounds or skin infections must not handle food if there is a risk of contamination, and must report it at once.
  • Официални насокиMAST guidance: plan staff training and keep a record of it, covering food handling, microbes in food, the own-check system and each person’s duties.

Алергени

  • ПравоEU Regulation 1169/2011 applies in Iceland. You must manage the 14 allergens: gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs.
  • ПравоFor loose food served or sold in restaurants, written allergen information must be given where the food is presented, sold or supplied. It must be in Icelandic or English.
  • Официални насокиA general notice such as this kitchen handles nuts is not enough. Give specific information for each dish.

Проверки за пожарна безопасност

  • ПравоSince the 2017 regulation on fire prevention and fire inspection (reglugerð um eldvarnir og eldvarnaeftirlit), businesses must check their own fire safety regularly (eigið eldvarnaeftirlit). They must also appoint a fire safety person (eldvarnafulltrúi).
  • ПравоThe Act on Working Environment, Health and Safety in Workplaces No. 46/1980 requires employers to prevent fires and take all reasonable measures for safety. The Housing and Construction Authority (HMS) coordinates fire prevention, and the fire brigades inspect.
  • Chef Hygiene по подразбиранеChef Hygiene checks that gas appliances and pipes are inspected at least once a year.

Записи

  • ПравоA HACCP-based system with records is required (Regulation 852/2004, Article 5, through Regulation No. 103/2010). Records are kept for an appropriate period.
  • Официални насокиKeep temperature, delivery, cleaning and training records. MAST’s own-check booklet gives example forms. Keep the system in one place and available to the inspector.
  • Официални насокиUse a cleaning plan (þrifaáætlun) that says what, how, when and who, and record when and by whom cleaning is done. Sinks, worktops, floors and hand basins are cleaned daily; walls, doors and shelves weekly.
  • Официални насокиIf you find pests, always call a pest controller (meindýraeyðir). A contract with marked bait points on a plan of the premises is best.

Официални източници

Checked

Тази страница е обща информация, а не правен съвет. Свържете се с местните власти.

Исландия: ръководства за хигиена на храните

Исландия: приложението Chef Hygiene.

Приложението зарежда тези правила за вашата кухня, проверява вашите записи спрямо тях и запазва доказателство за инспектора.

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